Method for improving the qualities of coffee



Patented July 19, 1921.

UNITED, STATES PATENT OFFICE.

OTTO GEWALT, OF GOTTENBOBG, SWEDEN.

METHOD FOR IMPROVING THE QUALITIES OF COFFEE.

nonsaleable in the market, attains the char- 1 acter of good cofiee.

When carrying the invention into effect I place the fresh coffee beans into a closed compartment in which the temperature is lowered down to a suitable degree or preferably below the freezing point of water, and I leave the cofiee in this state for a certain period such as a predetermined number of hours sufiicient to remove the bad smell and taste. When removing the coffee from the cooling room the same has been freed from the bad smell and taste and. can be sold as well as the best kinds of coffee.

Under certain circumstances it is not nec essary to treatithe cofieein a fresh state but it can be treated in dried and roasted state,

but I prefer to carry out the method on green coffee.

How low the temperature may be keg: and for how long a period the coffee may submitted to the decreased temperature belongs to the existent circumstances such as the sort of the cofiee and other reasons. As

1926; Serial No. 123,017.

an average example I can mention a temperature of some 8 to 10 'centigrades below zero and a duration of the treatment of some 4 48 hours, but I do not want to limit myself to these figures. Experience has shown, that sometimes the temperature can held considerable higher. Also the duration can be reduced to some 24 hours or less as also in other cases be extended for more than 48 hours.

What I claim is: 1. A method for improvingqualities of coffee comprising the submitting of coffee .to a temperature below the freezing point of Water during a predetermined period of a plurality of hours'suflicient to remove the bad smell and taste from the coffee.

- 2. ,A method for improving the quality of .cofiee comprising the submitting of green coffee to a temperature of. approximately eight centigrads below zero during a period of time ranging from twenty-four to forty-eight hours. 1

3. A method for improving the qualities of coffee comprising the submitting of coffee to a temperature below the freezing point I of waterduring a period of more than 24 hours.

4. A method for improving the quality of coffee comprising the submitting of green coffee to a temperature of approximately eight centigrades below zero during a period of approximately forty-eight hours. 7

In testimony whereof I have -aflixed-.my signature.

o'r'ro GEWAL'IX. 

